Ingredients
Scale
Before diving into the cooking process, let’s gather our ingredients. Here’s what you’ll need for a rich and creamy vegetable soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, diced
- 1 medium potato, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Your favorite herbs (such as thyme or basil)
Feel free to mix and match based on what you have at home. I often find inspiration from seasonal produce available in New Jersey, which makes this recipe even more versatile!
Instructions
- Heat olive oil in a large pot over medium heat, add onion and sauté until translucent.
- Add garlic and sauté for one more minute.
- Add carrots, celery, and potato; cook for about 10 minutes, stirring occasionally.
- Pour in vegetable broth, add zucchini and green beans; bring to a boil, then simmer for 15 minutes.
- Blend the soup to your desired consistency using an immersion blender.
- Stir in heavy cream, season with salt, pepper, and herbs; simmer for an additional 5 minutes.
Notes
- Feel free to customize vegetables based on seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Gluten-Free